Kiwiberry Coconut Yogurt Parfait
Fills Two Parfait Flutes
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WINE PAIRING | |
|---|---|---|
| Muscat Beaumes de Venis | ||
Cool, creamy, refreshing & relatively healthy, you’re sure to enjoy this light dessert.
INGREDIENTS
- 2 tbsp Coconut Brittle, minced
- 2 tbsp Baby Coconuts, minced
- 1 cup Full Fat Greek Yogurt
- 1 tsp Honey (we used Shipwreck Wildflower Honey)
- Pinch of Salt
- Orange & Kiwiberry Puree:
- One Dozen Kiwiberries (Baby Kiwis)
- 2/3rds of an Orange (pith & peel removed)
- Pinch of Salt
DIRECTIONS
1
Mix the honey and pinch of salt into the Greek yogurt.
2
Combine the kiwiberries & orange in a blender with their pinch of salt. Blend to a smooth puree.
3
Combine the coconut brittle & baby coconut bits.
4
Put 2 tbsp of yogurt in each flute. Top with a tsp of the kiwi puree, then some of the coconut brittle mixture. Top with more yogurt & kiwi puree.
5
Garnish with kiwiberry halves and more of the coconut mixture. Serve.